Roasted Beet and Lentil Soup

Roasted Beet and Lentil Soup
Print Recipe
Roasted Beet and Lentil Soup
Print Recipe
Ingredients
  • pounds beets unpeeled, with ½ inch of the beet tops left on (I use three bunches)
  • ½ cup lentils such as black Beluga or French green (Le Puy lentils)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 medium onion yellow, diced
  • 1 or 2 leeks white and very pale green parts only, cut in half lengthwise, washed, and thinly sliced
  • salt
  • 4 cloves garlic minced
  • 4 cups broth vegetable, chicken or beef
  • 1 tablespoon dill fresh, chopped
  • 1 tablespoon ume (plum) vinegar or raspberry vinegar
  • black pepper
  • sour cream or crème fraîche for garnish; optional
Instructions
  1. Preheat the oven to 350°F.
  2. Scrub your beets, put them in a lidded baking dish with one cup of water, and cover.
  3. Roast beets until a knife inserted into a beet offers no resistance, about one hour. Set them aside to cool.
  4. Rinse the lentils, and put them in a small pot with two cups of cold water and the bay leaf.
  5. Bring them to a boil, and then lower the heat. Simmer lentils, covered, until tender, 20 to 25 minutes, adding more water if necessary.
  6. Drain them, remove the bay leaf, and set aside.
  7. Remove the beets from the pan, reserving the cooking liquid.
  8. Peel the beets and cut them into sticks about four inches wide and one inch long, and set them aside.
  9. Heat the oil in a heavy-bottomed soup pot over medium heat. Add the onion, leek...
  10. ... and sauté until the onion is soft and translucent, about twenty minutes, stirring several times.
  11. Add the garlic, and cook for one minute more.
  12. Measure the beet-cooking liquid; it should be about one cup. If it isn't, add stock or water to make up the difference, and add it to the pot...
  13. along with the broth...
  14. ... beets...
  15. ... lentils...
  16. ... dill...
  17. ... and about 1/2 teaspoon of salt.
  18. Bring the pot to a boil, lower the heat, and simmer, uncovered, for 20 minutes.
  19. Take the pot off the heat and add the ume vinegar (this is optional). Add salt and pepper to taste.
  20. If you're using it, serve each bowl of soup with a dollop of sour cream or a swirl of crème fraîche.
Recipe Notes

April 10, 2016
Made this for Zoe, Rob, Avery and the girls. Everyone enjoyed it!

 

January 2010
Colette made this when I visited Tacoma. It was delicious! I’ve made it several times successfully since.

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